If that title doesn’t make you curious, we may not have a lot in common.
Quick New-Mexi-food lesson for you: Enchiladas are made with corn tortillas, Burritos are made with flour tortillas. Stick to these standards; you’ll appreciate the taste difference! And feel free to educate where necessary, I’m thanking you in advance.
(On that note, check out Rae’s blog – a ton of great recipes over there!)
There are a food adjustments and additions to make it my own, feel free to do the same for your taste buds.
Aside from how creative it is and how curious that makes me, I’ll take any excuse to make burritos or enchiladas. So, here we go!
*Denver runners–come join the lululemon group run, every Wednesday at 6:30 pm!
In the Food Processor:
1 1/2 c Chickpeas, rinsed & drained
1 small sweet potato (washed, peeled & microwave cooked for ~3 minutes)
1/4 Red Pepper, sliced
~1 tsp Olive Oil,
Shake of: Black Pepper, Dried Basil & Oregano
Pulse until creamy and smooth – creating a hummus texture.
4-5 Whole wheat tortillas*
~1 cup Marinara sauce
1 – 2 slices Mozzarella cheese (or Shreeded mozzarella)**
Grated Parmesan cheese, optional
*Depends on how much hummus-mixture you put into each
**I made one batch with cheese (1 slice split between two), up to you!
Heat the Oven to 400*. Spray your casserole dish(es) (I used two small ones); scoop ~1/4 cup of Marinara sauce and spread on the bottom (just enough to cover the bottom of the pan). Roll ~1/2 cup of the hummus-mixture into each tortilla – I spread it out into 5 burritos. Stack them side by side, and cover the top with another ~1/4-1/2 cup Marinara sauce (I didn’t measure this; enough to cover the top so the tortillas don’t dry out as it bakes). Optional: sprinkle grated parmesan cheese on top, and/or top with shredded mozzarella.
Bake for ~5 minutes; until burrito is slightly browned and the cheese is melted.
I barely had the patience to photograph these; dig in, and enjoy! This is one of my new favorite, easy, healthy dishes. It was about a 15 minute process, and couldn’t have tasted better!
The red pepper flavor stood out; the creamy texture was a perfect burrito filler; the italian sauce and seasonings made for a unique burrito experience, one that I’ll be re-creating soon!
Do you have a random food lesson for me? I’m all ears!